The Potential of Stevia Leaf Flour (Stevia rebaudiana) as a Natural Sweetener in Mayonnaise

Mayonnaise is a sauce that is formed with a semi-solid texture resulting from an emulsion (o/w). Mayonnaise has a sour, salty, and slightly sweet taste. The source of the sweet taste comes from the use of sugar. Stevia is a natural sweetener that has been widely used as a sugar substitute. This study aims to evaluate the chemical and sensory characteristics of mayonnaise formulated with different percentages of SLF and to introduce low-calorie mayonnaise rich in SLF. This study replaced sugar with a natural sweetener, that is stevia leaf flour (SLF) with different percentages (0, 0.1, 0.3, and 0.5%). The effect of SLF on the chemical characteristics, organoleptic, and observation of emulsion droplets in mayonnaise was identified. SLF was identified as low in moisture content, fat content, and rich in carbohydrates. The green color of SLF gives mayonnaise a new natural color with a significant improvement. SLF added to mayonnaise was acceptable and liked by the sensory evaluation panelists, thus increasing the attractiveness. The carbohydrate content can strengthen the emulsion droplets in mayonnaise. The results of research on SLF 0.5% as a substitute for sugar in mayonnaise can provide new formulations and enrichment of nutrients in chemical content, sensory evaluation, and observation of emulsion droplets. SLF can be used as a natural ingredient that can be added to emulsion systems.